메뉴 건너뛰기




Volumn 8, Issue 5, 2015, Pages 983-994

Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread

Author keywords

Anthocyanins; Antioxidant capacity; Baking; Black rice powder; Bread; Non isothermal modeling; Total phenolic content

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; COLOR; DEGRADATION; FOOD PRODUCTS; ISOTHERMS;

EID: 84926202951     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1464-x     Document Type: Article
Times cited : (58)

References (49)
  • 2
    • 58149364663 scopus 로고
    • Use of a free radical method to evaluate antioxidant activity
    • COI: 1:CAS:528:DyaK2MXjvV2itLw%3D
    • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25–30.
    • (1995) LWT - Food Science and Technology , vol.28 , pp. 25-30
    • Brand-Williams, W.1    Cuvelier, M.E.2    Berset, C.3
  • 3
    • 84859602487 scopus 로고    scopus 로고
    • Analysis and antioxidant capacity of anthocyanin pigments. Part II: chemical structure, color, and intake of anthocyanins
    • COI: 1:CAS:528:DC%2BC38XksFCktbg%3D
    • Bueno, J. M., Saez-Plaza, P., Ramos-Escudero, F., Jimenez, A. M., Fett, R., & Asuero, A. G. (2012). Analysis and antioxidant capacity of anthocyanin pigments. Part II: chemical structure, color, and intake of anthocyanins. Critical Reviews in Analytical Chemistry, 42, 126–151.
    • (2012) Critical Reviews in Analytical Chemistry , vol.42 , pp. 126-151
    • Bueno, J.M.1    Saez-Plaza, P.2    Ramos-Escudero, F.3    Jimenez, A.M.4    Fett, R.5    Asuero, A.G.6
  • 4
    • 79952312776 scopus 로고    scopus 로고
    • Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview
    • COI: 1:CAS:528:DC%2BC3MXjs1Cmt7w%3D
    • Cavalcanti, R. N., Santos, D. T., & Meireles, M. A. A. (2011). Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview. Food Research International, 44, 499–509.
    • (2011) Food Research International , vol.44 , pp. 499-509
    • Cavalcanti, R.N.1    Santos, D.T.2    Meireles, M.A.A.3
  • 5
    • 34247898848 scopus 로고    scopus 로고
    • Estimated dietary flavonoid intakes and major food sources of U.S. adults
    • COI: 1:CAS:528:DC%2BD2sXkvV2ju70%3D
    • Chun, O. K., Chung, S. J., & Song, W. O. (2007). Estimated dietary flavonoid intakes and major food sources of U.S. adults. Journal of Nutrition, 137, 1244–1252.
    • (2007) Journal of Nutrition , vol.137 , pp. 1244-1252
    • Chun, O.K.1    Chung, S.J.2    Song, W.O.3
  • 6
    • 15544367122 scopus 로고    scopus 로고
    • Utilization of thermal properties for understanding baking and staling processes
    • Kaletunc G, Breslauer KJ, (eds), Marcel Dekker, New York:
    • Eliasson, A.-C. (2003). Utilization of thermal properties for understanding baking and staling processes. In G. Kaletunc & K. J. Breslauer (Eds.), Characterization of cereals and flours: properties, analysis and applications (pp. 65–66). New York: Marcel Dekker.
    • (2003) Characterization of cereals and flours: properties, analysis and applications , pp. 65-66
    • Eliasson, A.-C.1
  • 7
    • 84879232770 scopus 로고    scopus 로고
    • Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins
    • COI: 1:CAS:528:DC%2BC3sXhtFWku73P
    • Fernandes, I., Marques, F., de Freitas, V., & Mateus, N. (2013). Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins. Food Chemistry, 141, 2923–2933.
    • (2013) Food Chemistry , vol.141 , pp. 2923-2933
    • Fernandes, I.1    Marques, F.2    de Freitas, V.3    Mateus, N.4
  • 9
    • 32344444354 scopus 로고    scopus 로고
    • Stability and biotransformation of various dietary anthocyanins in vitro
    • COI: 1:CAS:528:DC%2BD28Xis1SgsLo%3D
    • Fleschhut, J., Kratzer, F., Rechkemmer, G., & Kulling, S. E. (2006). Stability and biotransformation of various dietary anthocyanins in vitro. European Journal of Nutrition, 45, 7–18.
    • (2006) European Journal of Nutrition , vol.45 , pp. 7-18
    • Fleschhut, J.1    Kratzer, F.2    Rechkemmer, G.3    Kulling, S.E.4
  • 10
    • 43849099711 scopus 로고    scopus 로고
    • Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods
    • COI: 1:CAS:528:DC%2BD1cXmt1arur4%3D
    • Harbourne, N., Jacquier, J. C., Morgan, D. J., & Lyng, J. G. (2008). Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111, 204–208.
    • (2008) Food Chemistry , vol.111 , pp. 204-208
    • Harbourne, N.1    Jacquier, J.C.2    Morgan, D.J.3    Lyng, J.G.4
  • 11
    • 0001314821 scopus 로고    scopus 로고
    • Anthocyanins and betalains
    • Hendry GAF, Houghton JD, (eds), Blackie Academic and Professional, Glasgow:
    • Hendry, G. A. F., & Houghton, J. D. (1996). Anthocyanins and betalains. In G. A. F. Hendry & J. D. Houghton (Eds.), Natural food colorants (2nd ed., p. 261). Glasgow: Blackie Academic and Professional.
    • (1996) Natural food colorants , pp. 261
    • Hendry, G.A.F.1    Houghton, J.D.2
  • 12
    • 84892434527 scopus 로고    scopus 로고
    • Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench-top scale
    • Hernández-Herrero, J. A., & Frutos, M. J. (2014a). Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench-top scale. International Journal o f Diary Technology, 67, 123–128.
    • (2014) International Journal o f Diary Technology , vol.67 , pp. 123-128
    • Hernández-Herrero, J.A.1    Frutos, M.J.2
  • 13
    • 84893140973 scopus 로고    scopus 로고
    • Color and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures
    • Hernández-Herrero, J. A., & Frutos, M. J. (2014b). Color and antioxidant capacity stability in grape, strawberry and plum peel model juices at different pHs and temperatures. Food Chemistry, 154, 199–204.
    • (2014) Food Chemistry , vol.154 , pp. 199-204
    • Hernández-Herrero, J.A.1    Frutos, M.J.2
  • 14
    • 41949104032 scopus 로고    scopus 로고
    • Antioxidant properties and sensory profiles of breads containing barley flour
    • Holtekjølen, A. K., Bævre, A. B., Rødbotten, M., Berg, H., & Knutsen, S. H. (2008). Antioxidant properties and sensory profiles of breads containing barley flour. Food Chemistry, 110, 414–421.
    • (2008) Food Chemistry , vol.110 , pp. 414-421
    • Holtekjølen, A.K.1    Bævre, A.B.2    Rødbotten, M.3    Berg, H.4    Knutsen, S.H.5
  • 16
    • 84858723015 scopus 로고    scopus 로고
    • Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 °C)
    • Jiménez, N., Bohuon, P., Dornier, M., Bonazzi, C., Pérez, A. M., & Vaillant, F. (2012). Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 °C). Food Research International, 47, 106–115.
    • (2012) Food Research International , vol.47 , pp. 106-115
    • Jiménez, N.1    Bohuon, P.2    Dornier, M.3    Bonazzi, C.4    Pérez, A.M.5    Vaillant, F.6
  • 17
    • 33747036428 scopus 로고    scopus 로고
    • Effects of temperature, solid content and pH on the stability of black carrot anthocyanins
    • Kırca, A., Özkan, M., & Cemeroğlu, B. (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101, 212–218.
    • (2007) Food Chemistry , vol.101 , pp. 212-218
    • Kırca, A.1    Özkan, M.2    Cemeroğlu, B.3
  • 19
    • 77955775380 scopus 로고    scopus 로고
    • Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties
    • COI: 1:CAS:528:DC%2BC3cXmvVOgsLc%3D
    • Lee, J. H. (2010). Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties. Food Science and Biotechnology, 19, 391–397.
    • (2010) Food Science and Biotechnology , vol.19 , pp. 391-397
    • Lee, J.H.1
  • 21
    • 75149198567 scopus 로고    scopus 로고
    • Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
    • COI: 1:CAS:528:DC%2BC3cXhtlCnur0%3D
    • Patras, A., Brunton, N. P., O’Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21, 3–11.
    • (2010) Trends in Food Science and Technology , vol.21 , pp. 3-11
    • Patras, A.1    Brunton, N.P.2    O’Donnell, C.3    Tiwari, B.K.4
  • 22
    • 70349792655 scopus 로고    scopus 로고
    • The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
    • COI: 1:CAS:528:DC%2BD1MXht1Oiu7bO
    • Peng, X., Ma, J., Cheng, K.-W., Jiang, Y., Chen, F., & Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119, 49–53.
    • (2010) Food Chemistry , vol.119 , pp. 49-53
    • Peng, X.1    Ma, J.2    Cheng, K.-W.3    Jiang, Y.4    Chen, F.5    Wang, M.6
  • 23
    • 33846242506 scopus 로고    scopus 로고
    • Bread browning kinetics during baking
    • COI: 1:CAS:528:DC%2BD2sXjslartL4%3D
    • Purlis, E., & Salvadori, V. O. (2007). Bread browning kinetics during baking. Journal of Food Engineering, 80, 1107–1115.
    • (2007) Journal of Food Engineering , vol.80 , pp. 1107-1115
    • Purlis, E.1    Salvadori, V.O.2
  • 24
    • 67349167740 scopus 로고    scopus 로고
    • Modelling the browning of bread during baking
    • COI: 1:CAS:528:DC%2BD1MXmtlOqs70%3D
    • Purlis, E., & Salvadori, V. O. (2009). Modelling the browning of bread during baking. Food Research International, 42, 865–870.
    • (2009) Food Research International , vol.42 , pp. 865-870
    • Purlis, E.1    Salvadori, V.O.2
  • 25
    • 77953137310 scopus 로고    scopus 로고
    • A moving boundary problem in a food material undergoing volume change—simulation of bread baking
    • Purlis, E., & Salvadori, V. O. (2010). A moving boundary problem in a food material undergoing volume change—simulation of bread baking. Food Research International, 43, 949–958.
    • (2010) Food Research International , vol.43 , pp. 949-958
    • Purlis, E.1    Salvadori, V.O.2
  • 26
    • 33746113376 scopus 로고    scopus 로고
    • Degradation kinetics and color of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)
    • COI: 1:CAS:528:DC%2BD28XmvFKkt7Y%3D
    • Reyes, L. F., & Cisneros-Zevallos, L. (2007). Degradation kinetics and color of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry, 100, 885–894.
    • (2007) Food Chemistry , vol.100 , pp. 885-894
    • Reyes, L.F.1    Cisneros-Zevallos, L.2
  • 29
    • 27744539889 scopus 로고    scopus 로고
    • HPLC determination of the composition and stability of blackcurrant anthocyanins
    • COI: 1:CAS:528:DC%2BD2MXhtFGitrbM
    • Rubinskiene, M., Jasutiene, I., Venskutonis, P. R., & Viskelis, P. (2005). HPLC determination of the composition and stability of blackcurrant anthocyanins. Journal of Chromatographic Science, 43, 478–482.
    • (2005) Journal of Chromatographic Science , vol.43 , pp. 478-482
    • Rubinskiene, M.1    Jasutiene, I.2    Venskutonis, P.R.3    Viskelis, P.4
  • 31
    • 78650677745 scopus 로고    scopus 로고
    • A stability study of green tea catechins during the biscuit making process
    • COI: 1:CAS:528:DC%2BC3cXhs1SrurjO
    • Sharma, A., & Zhou, W. (2011). A stability study of green tea catechins during the biscuit making process. Food Chemistry, 126, 568–573.
    • (2011) Food Chemistry , vol.126 , pp. 568-573
    • Sharma, A.1    Zhou, W.2
  • 32
    • 84985200405 scopus 로고
    • Effects of heat transfer by radiation and convection on browning of cookies at baking
    • Shibukawa, S., Sugiyama, K., & Yano, T. (1989). Effects of heat transfer by radiation and convection on browning of cookies at baking. Journal of Food Science, 54, 621–624.
    • (1989) Journal of Food Science , vol.54 , pp. 621-624
    • Shibukawa, S.1    Sugiyama, K.2    Yano, T.3
  • 33
    • 80051540776 scopus 로고    scopus 로고
    • Food applications and physiological effects of anthocyanins as functional food ingredients
    • COI: 1:CAS:528:DC%2BC3cXktValtrg%3D
    • Shipp, J., & Abdel-Aal, E.-S. M. (2010). Food applications and physiological effects of anthocyanins as functional food ingredients. Open Food Science Journal, 4, 7–22.
    • (2010) Open Food Science Journal , vol.4 , pp. 7-22
    • Shipp, J.1    Abdel-Aal, E.-S.M.2
  • 34
    • 84878388260 scopus 로고    scopus 로고
    • Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers
    • COI: 1:CAS:528:DC%2BC3sXps1GgtbY%3D
    • Slavin, M., Lu, Y., Kaplan, N., & Yu, L. (2013). Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers. Food Chemistry, 141, 1166–1174.
    • (2013) Food Chemistry , vol.141 , pp. 1166-1174
    • Slavin, M.1    Lu, Y.2    Kaplan, N.3    Yu, L.4
  • 35
    • 84897497032 scopus 로고    scopus 로고
    • Thermal degradation of grape marc polyphenols
    • Sólyom, K., Solá, R., Cocero, M. J., & Mato, R. B. (2014). Thermal degradation of grape marc polyphenols. Food Chemistry, 159, 361–366.
    • (2014) Food Chemistry , vol.159 , pp. 361-366
    • Sólyom, K.1    Solá, R.2    Cocero, M.J.3    Mato, R.B.4
  • 36
    • 84887190815 scopus 로고    scopus 로고
    • Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities
    • COI: 1:CAS:528:DC%2BC3sXhsl2mu7zO
    • Sui, X., & Zhou, W. (2014). Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities. Food Chemistry, 148, 342–350.
    • (2014) Food Chemistry , vol.148 , pp. 342-350
    • Sui, X.1    Zhou, W.2
  • 37
    • 84901282563 scopus 로고    scopus 로고
    • Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution
    • COI: 1:CAS:528:DC%2BC2cXps12msbo%3D
    • Sui, X., Dong, X., & Zhou, W. (2014). Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Food Chemistry, 163, 163–170.
    • (2014) Food Chemistry , vol.163 , pp. 163-170
    • Sui, X.1    Dong, X.2    Zhou, W.3
  • 38
    • 84883074712 scopus 로고    scopus 로고
    • Modelling of bread colour development during baking
    • Tan, M. Y., & Zhou, W. (2009). Modelling of bread colour development during baking. Food Manufacturing Efficiency, 2(2), 9–15.
    • (2009) Food Manufacturing Efficiency , vol.2 , Issue.2 , pp. 9-15
    • Tan, M.Y.1    Zhou, W.2
  • 39
    • 0242405997 scopus 로고    scopus 로고
    • Recent advances in the studies of bread baking process and their impacts on the bread baking technology
    • Therdthai, N., & Zhou, W. (2003). Recent advances in the studies of bread baking process and their impacts on the bread baking technology. Food Science and Technology Research, 9, 219–226.
    • (2003) Food Science and Technology Research , vol.9 , pp. 219-226
    • Therdthai, N.1    Zhou, W.2
  • 40
    • 84855315675 scopus 로고    scopus 로고
    • Dietary anthocyanin-rich plants: biochemical basis and recent progress in health benefits studies
    • COI: 1:CAS:528:DC%2BC3MXhsVyrur7P
    • Tsuda, T. (2012). Dietary anthocyanin-rich plants: biochemical basis and recent progress in health benefits studies. Molecular Nutrition and Food Research, 56, 159–170.
    • (2012) Molecular Nutrition and Food Research , vol.56 , pp. 159-170
    • Tsuda, T.1
  • 41
    • 34447315845 scopus 로고    scopus 로고
    • Evaluation of color and stability of anthocyanins from tropical fruits in an isotonic soft drink system
    • Vera de Rosso, V., & Mercadante, A. Z. (2007). Evaluation of color and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Science and Emerging Technologies, 8, 347–352.
    • (2007) Innovative Food Science and Emerging Technologies , vol.8 , pp. 347-352
    • Vera de Rosso, V.1    Mercadante, A.Z.2
  • 42
    • 84870398784 scopus 로고    scopus 로고
    • Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems
    • COI: 1:CAS:528:DC%2BC38XhslCrsr3M
    • Vhangani, L. N., & Van Wyk, J. (2013). Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems. Food Chemistry, 137, 92–98.
    • (2013) Food Chemistry , vol.137 , pp. 92-98
    • Vhangani, L.N.1    Van Wyk, J.2
  • 43
    • 34247515501 scopus 로고    scopus 로고
    • Degradation kinetics of anthocyanins in blackberry juice and concentrate
    • COI: 1:CAS:528:DC%2BD2sXnt1agu7o%3D
    • Wang, W.-D., & Xu, S.-Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering, 82, 271–275.
    • (2007) Journal of Food Engineering , vol.82 , pp. 271-275
    • Wang, W.-D.1    Xu, S.-Y.2
  • 44
    • 11144226923 scopus 로고    scopus 로고
    • Stability of tea catechins in the breadmaking process
    • COI: 1:CAS:528:DC%2BD2cXhtVCrsbjF
    • Wang, R., & Zhou, W. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 52, 8224–8229.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 8224-8229
    • Wang, R.1    Zhou, W.2
  • 45
    • 40849099996 scopus 로고    scopus 로고
    • Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking
    • COI: 1:CAS:528:DC%2BD1cXmt1CgsrY%3D
    • Wang, R., Zhou, W., & Jiang, X. (2008). Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking. Journal of Food Engineering, 87, 505–513.
    • (2008) Journal of Food Engineering , vol.87 , pp. 505-513
    • Wang, R.1    Zhou, W.2    Jiang, X.3
  • 47
    • 84898039903 scopus 로고    scopus 로고
    • Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period
    • COI: 1:CAS:528:DC%2BC2cXktVSqsro%3D
    • Wiczkowski, W., Topolska, J., & Honke, J. (2014). Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period. Journal of Functional Foods, 7, 201–211.
    • (2014) Journal of Functional Foods , vol.7 , pp. 201-211
    • Wiczkowski, W.1    Topolska, J.2    Honke, J.3
  • 48
    • 43849089592 scopus 로고    scopus 로고
    • Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob
    • COI: 1:CAS:528:DC%2BD1cXmtlynsrk%3D
    • Yang, Z., Han, Y., Gu, Z., Fan, G., & Chen, Z. (2008). Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Science and Emerging Technologies, 9, 341–347.
    • (2008) Innovative Food Science and Emerging Technologies , vol.9 , pp. 341-347
    • Yang, Z.1    Han, Y.2    Gu, Z.3    Fan, G.4    Chen, Z.5
  • 49
    • 78149393065 scopus 로고    scopus 로고
    • Three-dimensional CFD modeling of a continuous industrial baking processes
    • Sun D-W, (ed), CRC Press, Boca Raton:
    • Zhou, W., & Therdthai, N. (2007). Three-dimensional CFD modeling of a continuous industrial baking processes. In D.-W. Sun (Ed.), Computational fluid dynamics in food processing (pp. 288–289). Boca Raton: CRC Press.
    • (2007) Computational fluid dynamics in food processing , pp. 288-289
    • Zhou, W.1    Therdthai, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.